Alice Horton's Eggnog
1/3 cup sugar
2 egg yolks
¼ teaspoon salt
4 cups whole milk
2 teaspoons vanilla
½ cup whipping cream
Ground nutmeg, to taste
Cinnamon sticks, optional
In a saucepan over low heat, combine sugar and egg yolks. Whisk until smooth, and then add in the salt and milk. Continue to stir until the mixture thickens. Remove from heat and stir in vanilla. Pour the mixture into a container and refrigerate for at least three to four hours. Just before serving, whip the cream until it forms soft peaks, and fold it into the mixture. Garnish with nutmeg and a cinnamon stick if desired.
The entire concoction serves about six people.
Egg flip, egg ‘n’ grog, or eggnog is a drink made from spiced ale, milk, eggs, and sugar. Eggnog literally means eggs in a cup as some historians first thought that the term ‘noggin’ meant a small, wooden carved mug generally used in taverns. Historically, eggnog is first mentioned in the early part of the seventeenth century as a beverage used to toast one's health. Unlike the modern version of eggnog, traditionally, the drink, only consumed by the aristocratic society, and was served warm because refrigeration was not yet available. Further, alcohol such as spiced ale, brandy, whiskey, sherry, rum, or cognac, was one of the key ingredients for the frothy drink.
In America, eggnog was a favored drink among farmers who worked out in the elements. The extra thickness of the drink helped them feel satisfied and the alcohol warmed cold bones. During 1821, author, Pierce Egan, wrote a book called Real Life in London in which he concocted a variation of eggnog, called the Tom and Jerry, that included ½ ounce of brandy.
Modern eggnog recipes include alcoholic and non-alcoholic versions. Rest assured Alice’s eggnog would only knock the socks off Santa’s elves! Enjoy!
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